Simple Summer Pasta Salad


  • 1 lb Latini Pasta (cooked al dente)
  • 1 cup Trapanese Pesto Vinaigrette
  • 1/2 cup Fresh Parsley, coarse chop
  • 8 Boquerones (white anchovies) filets, finely chopped
  • 1 cup Grated Parmigiano Reggiano
  • sea salt to taste
  • black pepper to taste

parm pasta recipe


  • Cook pasta until al dente, toss with extra virgin olive oil.
  • Toss in vinaigrette, boquerones, and parsley.
  • Finish with cheese, salt and pepper.
  • Cool in refrigerator.
  • Take out one hour prior to serving, to bring to room temperature.